Soups
Suam na Mais with Shrimp and Malunggay
A light Filipino corn soup with shrimp and malunggay, naturally thickened by grated fresh corn.
Prep20 minutes
Cook25 minutes
Serves4–5
LevelEasy
A light Filipino corn soup with shrimp and malunggay, naturally thickened by grated fresh corn.
Ingredients
- 4 ears fresh corn
- 300 g shrimp, peeled and deveined
- 1 onion, chopped
- 4 cloves garlic, minced
- 1 thumb ginger, minced
- 6 cups shrimp stock or water
- 2 tablespoons fish sauce
- 2 cups malunggay leaves
- 1 tablespoon cooking oil
- Black pepper to taste
How to cook it
- Grate three ears of corn against the large holes of a grater. Slice the kernels from the remaining ear.
- Heat oil in a pot. Cook onion, garlic and ginger until fragrant.
- Add shrimp and cook just until the outside turns pink, then remove it to prevent overcooking.
- Add the grated corn, whole kernels and stock. Simmer for 12 to 15 minutes, stirring often.
- Season with fish sauce and black pepper.
- Return the shrimp and add malunggay leaves. Cook for 2 minutes only.
- Serve hot once the corn is tender and the broth is lightly thickened.
Kitchen tip: Keep the soup at a gentle simmer after the initial boil. Taste near the end and adjust fish sauce or salt gradually, especially after the broth has reduced.
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